Domenica Catelli Catellis, Geyserville
Ingredients
- ½ pound dried cannellini beans, soaked in water overnight
- ½ pound dried kidney beans, soaked in water overnight
- ½ pound dried garbanzo beans, soaked in water overnight
- 2½ bay leaves
- 1 tablespoon EACH kosher salt and dried garlic
- 3-inch piece rosemary
- 1½ tablespoons Italian seasoning
- ½ teaspoon salt
- ⅓ cup olive oil
- 1 small onion, finely diced
- 2 carrots, cut into small dice
- 2 stalks celery, cut into small dice
- ¼ pound potatoes, cut into small dice
- 6 cloves garlic, finely chopped
- 3 cups water
- 1 (16-ounce) can organic chopped tomatoes
- 1½ tablespoons fresh thyme
- 1 tablespoon dried oregano
- 1½ teaspoons fennel seeds
- ¼ pound cabbage, finely chopped
- 3 leaves chard, tough ribs removed, cut into strips
- Salt and freshly ground pepper
- ⅓ cup finely chopped Italian parsley for garnish
- Grated Parmesan cheese for garnish, optional
Preparation
To cook the beans, drain and rinse the beans, placing the cannellini and kidney beans in a large pot and the garbanzo beans in another pot.
To the cannellini-kidney mix, add water to cover the beans by 4 inches along with the bay leaves, salt, garlic, rosemary and seasoning. Bring to a boil over high heat, skimming any foam from the top. Reduce the heat to medium-low and simmer until tender, about 1½ hours. Meanwhile, add water to cover the garbanzos by 2 inches, add 1 teaspoon salt, and bring to a boil over high heat; boil until tender, 1½–2 hours.
When the beans are nearly ready, heat the olive oil in a large pot over medium-low heat. Add the onion, carrot, celery and potato and cook, stirring, until the onion is translucent, 3–5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the water, tomatoes, thyme, oregano and fennel. Bring to a boil over high heat, then reduce the heat to medium-low. Add the kidney-cannellini bean mix along with about half of their cooking liquid; reserve remaining liquid to add if needed for consistency. Drain the garbanzos and add to the soup. Add the cabbage and chard and continue to simmer, stirring occasionally, until the potatoes are tender and the flavors have melded, about 30 minutes. Season to taste with salt and pepper.
Ladle into bowls. Garnish with parsley and Parmesan at the table. Makes 4 quarts/serves 8–10.
